1Preheat Oven to 300 degrees F.
Pat dry one 18 to 20 Lb bone in Pork Shoulder
Leave the skin and fat on.
Rub the entire shoulder with olive oil, sprinkle with salt and pepper, or you can rub with your favorite dry rub. DO NOT USE BARBECUE SAUCE. This is NOT BBQ, it is Roast Pork.
2Tear off enough Heavy Duty aluminum foil to completely wrap the shoulder. Place skin side down on foil and wrap several times to make sure no juice is lost. Place wrapped shoulder skin side down on deep roasting pan just in case. Place in 300 degree oven at midnight and cook for 1 hour, then reduce the heat to 200 degrees and cook all night.
3At 11:00 the next day, Carefully remove the pan from the oven and unwrap it. You should be able to take a pot holder and twist the bone out with NO problem. Don't eat the fat, but leave it in the dish. If you don't finish it all today. Put it in the fridge and it is good for a week of Cold Roast Pork Sandwiches.
It is great with Duke's Mayonaise and Texas Pete.